In honor of St. Patrick’s Day, we celebrate Irish cheese & Whiskey! I speak with Susan Hall from www.cheesefrombritain.com, then with artisanal cheesemaker Dan Cahill from cahillscheese.ie. We finish the show speaking with Jack Tealing from Cooley Whiskey, the last remaining Irish owned distillery in Ireland.

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

The Road to Pesta Blogger ends in Jakarta, the Indonesian Capital, where we discover old Batavia, eat Nasi Padang, climb to the highest point in the city, and go out for a late night snack. Watch Chef Mark eat brains!

A production of The Culinary Media Network. www.culinarymedianetwork.com

Discussion points:

• Injuries to Johan Santana and Mike Pelfrey
• Duaner Sanchez released
• The questionable fifth starter race between Redding, Garcia, Hernandez and maybe Pedro Martinez
• The injury to Angel Pagan
• Daniel Murphy as the starting left fielder
• 2009 Mets tickets for Citi field - http://newyork.mets.mlb.com/nym/ticketing/seating_pricing.jsp
• Single game tickets for April and May onsale Sunday, March 15th at 10AM

Get social with new embeddable badges and widgets plus a new Facebook Application. You can now add the podcast (and play it too) on Facebook.

Join our social network, I Heart Mets, where you can find the podcast, lots of Mets news, blogs and more.

I speak with Ronald Rens from The Bordeaux Wine Experience at www.bxwinex.com. Ronald and his wife Margaret own a Chateau in Bordeaux and welcome guests into their home, and ply them with some of the best wines in the world.

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Few can predict how an ongoing 1,200 page novel will be received by literally-challenged readers. Moreover, few will find a more complex mind than G. Klovis Suskind. (Powered by Sony.)

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Jennifer and Chef Mark taste the many dishes and drinks on offer at the Savour Food & Wine Festival in Halifax, Nova Scotia.

A production of The Culinary Media Network. www.culinarymedianetwork.com

I savor some of the great food on offer at Halifax, Nova Scotia’s annual Savour Food & Wine Festival. I chat with Chef Michael Howell from Tempest Restaurant, taste some wine from Blomidon Estate, and then hang out with Alicia Whalen from A Couple of Chicks Marketing and learn about Chef Live and the Canadian drink called Caesar!

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

This is the event’s 7th year, and takes place throughout the month of February with tasting dinners, wine tastings and cooking classes throughout the region. (Now, dear readers, if you’ve been following closely — and we know you have — you saw that our first tasting dinner was at The Five Fisherman.)

Presented by the Restaurant Association of Nova Scotia, Savour has built up a great deal of momentum, showcasing the finest Nova Scotia has to offer. During our time in the region, we’ve learned that said offering is a bounty of culinary riches, from succulent scallops (or SKAH-lops, as we have learned to say when in town) to candy cane beets and nutty ales.

And in case it hasn’t been obvious in some of our recent videos, we love Nova Scotia. The food and wine is as delicious as the people are friendly, and we’re always sad to leave. It was heartening to see so many familiar faces upon our return, and to revisit the wines we can’t get outside of the region (we’re not happy about that either). In addition to Jost, Domaine de Grand Pre and Gaspereau wines, we also discovered Blomindon Estate Winery with its memorable Baco Noir and port wines.

The grand finale of Savour was a grand tasting event at Halifax’s Marriott Harbourfront, seemingly filled to capacity with tasting booths and an eager, sell-out crowd. We had a wonderful time sampling our way through the event, and even managed to find ourselves being interviewed for Canadian Public Television. (OK, which of you reading this in Nova Scotia has TiVo so we can get a recording? We are prepared to offer a bribe.)

We’re always amused at the way tasting events tend to unfold with a subtle theme or two, as if the chefs were comparing notes behind the scenes. This year Digby scallops took center stage — as well they should — along with sliders made with everything from lamb to Kobe beef. There was also an entire table devoted to sushi, resplendent with colorful platters and bright flavors.

We’ll have more videos coming soon with our adventures in Halifax, including a trip to the farmers market at o’dark-hundred with Chef Dennis Johnston from fid. Jennifer’s final caffeine tally for the morning comprised three double espressos and two cups of coffee! Dennis made up for the early hour by making us breakfast. We’ll also recap our meal at fid, along with videos of some behind-the-scenes action with chefs Eric Lee from Onyx and Trevor Simms from 44 North.

Many thanks to Emily Kimber from Destination Halifax, Christine White from the Winery Association of Nova Scotia, Pam Wamback from Nova Scotia Tourism, Jeff Ransome and his staff at the Marriott Harbourfront, and the whole gang who helped to make this trip (and our last one) a magnificent adventure. Next time we’re bringing a gaggle of people with us — and you might not get rid of us. Sociable!

Here is a little sampling of what we tasted last night. We wish you could have joined us at the table — it was a meal to remember! We also had the pleasure of dining with friends old and new here in Halifax, including freelance writer Lola Augustine Brown, Christine White from the Winery Association of Nova Scotia, and Emily Kimber from Destination Halifax.

With dinner and wine also came some ideas for a very special project we’re putting together, but you’ll have to wait for that. For now, feast with your eyes.

Amuse Bouche: Digby scallop on pork belly with pea puree
paired with ‘07 Nova 7, Benjamin Bridge Winery

Scallops and pork belly are a sublime combination — this dish was a little bit sweet, a little bit rich, and a whole lot of loveliness. Our first bite was served with a local (and very hard to find!) favorite, Nova ‘07, made with a hint of ice wine grapes and a hint of sparkle that made it a great match for the scallops.

Barbequed Duck Breast Salad
paired with ‘07 Red Eft Pinot Rose, Bear River Vineyards

The duck breast was treated to a spicy dry rub and served perfectly rare with goat cheese, apples and micro greens. The pinot rose wine was new to us, and we were pleasantly surprised by its light fruitiness. We could envision serving this type of rose with a number of different dishes, and are glad to see roses returning to the table.

Pan Seared Atlantic Haddock
paired with ‘06 Chardonnay, Blomidon Estate Winery, Annapolis Valley

One thing is certain in Nova Scotia — if you order haddock, it was probably caught within the past 24 hours, and once you’ve tasted the freshest of catches, fish will never be the same for you. This haddock was served with a south shore lobster succotash and asparagus, and I went into the kitchen to get some video of it being prepared a la minute. Until then you’ll have to suffice with this little photo, but patience is a virtue.

Blomindon’s Chardonnay was wonderful with the lobster, as it had a smooth vanilla finish perfectly paired with lobster (we are huge fans of that combination).

Jost Prost

We do love a nice palate cleanse, so we refreshed ourselves with a glass of Jost, one of my very favorite sparkling wines from Nova Scotia. This twist on a Kir Royale was crafted with a Nova Scotia wild blueberry juice and served with a little knot of lemon rind. I could have danced with this one all night.

Oven Roasted “Oulton’s Farms” Beef Tenderloin
paired with ‘07 Baco Noir, Blomidon Estate Winery, Annapolis Valley

Mmm…beef. And beef served with beef cheeks? Color me happy. This sumptuous dish was served with a wintry combination of sweet mama squash, yams and parsnips, as well as Brussels sprouts.

Baco noir has become a new favorite red for me. Lighter than a pinot noir, it has a complexity that holds up to meats without overpowering them. The grape is originally from France, but apparently they don’t like to talk about it. Better for us, methinks.

Farmers Market Artisan Cheeses & Jellies
paired with Barrel Aged Port, Acadianna Reserve, Sainte-Famille, Annapolis Valley

I loves me some port — any time, anywhere. Coupled with garlic and blue cheeses, along with a dash of pepper jelly, we could feel the afterglow setting in as we awaited the final course.

Poached Valley Pear Tart
paired with ‘07 New York Muscat, Gaspereau Vineyards, Gaspereau Valley

We were delighted to see this bottle arrive tableside, as we had a wonderful time at Gaspereau Vineyards when we visited in October. This dessert wine was served on my own Thanksgiving table, and it is a sublime dessert wine. A bit lighter than an ice wine, it has just the right level of sweetness to pair with your favorite bite of dessert.

Today we’re off to the kitchens to get a peak behind the scenes as local chefs prepare for tonight’s Savour Food & Wine Festival grand tasting. Look for more updates from this event as well as our other food and wine adventures this week, and we’ll do our best to keep up with it all. I may need to limit my wine intake or the blog posts could get…interesting.

Wish you were here!

I’m back in the kitchen with another kitchen casting segment. This week, I’m making Pork Tenderloin with Apples and Prunes, a satisfying winter dish that’s easy to prepare.

Hey, we’ve just announced our first ever Gilded Fork Cookbook!
“The Gilded Fork: Entertaining at Home, a Year of Dinner Parties” presents recipes from our popular Mise en Place feature, with the recipes, wine pairings, and tips you’ll need to have a fun dinner party at home. It will be available May 1st. Look for more info on our website.

Remember that there’s still couple spots left in the Brooklyn Cookin’ workshop I’m co-hosting with Chris Marquardt from Tips From The Top Floor in October. If you have an interest, please go to http://remarkablepalate.com/blog/2009/02/04/brooklyn-cookin-workshop/ and fill out the short interest form. If we get enough people who want to participate, we’ll add a second workshop!

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

• Shea Stadium has gone the way of the dinosaur.
• Jerry Manuel considers moving Jose Reyes to 3rd in the batting order.
• Who will be the fifth starter for the Mets?
• The return of Oliver Perez.
• Glad the Mets didn’t get A-Rod.
• A review of the buzz on some Mets blogs.

Get social with new embeddable badges and widgets plus a new Facebook Application. You can now add the podcast (and play it too) on Facebook.

Join our social network, I Heart Mets, where you can find the podcast, lots of Mets news, blogs and more.

This week, I speak with Anu Karwa, a wine enthusiast who turned her love of tasting wine into a career by starting Swirl Wine tasting events, parties where groups of friends or corporate teams can learn about wine in a casual environment that’s more about having fun and expanding horizons than about showing off wine expertise. We hung out in Chelsea over a cup of tea, and Anu told me about her unique business model.

SwirlEvents.com

Remember that there’s still couple spots left in the Brooklyn Cookin’ workshop I’m co-hosting with Chris Marquardt from Tips From The Top Floor in October. If you have an interest, please go to http://remarkablepalate.com/blog/2009/02/04/brooklyn-cookin-workshop/ and fill out the short interest form. If we get enough people who want to participate, we’ll add a second workshop!

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

We learn what SWISS International Airlines is doing to improve the image of airplane food with their new In Flight Meal Service in Premium classes. We fly from New York to Zurich and pay a visit to the Gate Gourmet facility where the meals are made.

A production of The Culinary Media Network. www.culinarymedianetwork.com

New York film director James Gray -- Little Odessa, We Own The Night, The Yards, Two Lovers, staring Joaquin Phoenix and Gwyneth Paltrow -- discusses the wonderful world of cinema. (Powered by Podkive.)

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I stroll around the Essex Street Market on the Lower East Side with Top Chef Chicago winner and Audience favorite Stephanie Izard, who tells us about her plans for her new restaurant in Chicago: The Drunken Goat. We taste a number of cheeses and sweets from Saxelby’s Cheeses, Formaggio Essex and an impromptu bacon explosion discussion with the ladies of Roni-Sue’s Chocolates in this binaural soundseeing tour, so listen with your earbuds in for the authentic experience!

StephanieIzard.com
Essex Street Market
Saxelby Cheesemonger
Formaggio Essex
Roni-Sue’s Chocolates

There’s still time to register for the Brooklyn Cookin’ Photography workshop which I’ll lead with my friend Chris Marquardt from Tips From The Top Floor, October 23-24th. Full details at remarkablepalate.com.

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Food photography and a cooking class in one workshop? Only here!

Brooklyn Cookin
Workshop Information
Date: Oct/23-24 2009
Optional: Oct/22 - farmers’ market shopping with Mark Tafoya, market/street photography with Chris Marquardt
Optional: Oct/25 - restaurant behind the scenes, both photography & cooking
Location: Brooklyn, NY
# of participants: 20 max (10 cooks, 10 photographers)

Signing up to this workshop together with a friend or a partner is encouraged!

Loading…

Food photography and a cooking class in one workshop? Only here!

Brooklyn Cookin
Workshop Information
Date: Oct/23-24 2009
Optional: Oct/22 - farmers’ market shopping with Mark Tafoya, market/street photography with Chris Marquardt
Optional: Oct/25 - restaurant behind the scenes, both photography & cooking
Location: Brooklyn, NY
# of participants: 20 max (10 cooks, 10 photographers)

Signing up to this workshop together with a friend or a partner is encouraged!

Loading…

I visit Cincinnati’s famous Skyline Chili for the first time with my friend Cliff Ravenscraft from GSPN.tv. We talk about how this unique concoction of meat, chili, and spices like cocoa and cinnamon ends up over spaghetti and hot dogs, and covered with mounds of cheddar cheese.

Skyline Chili
www.GSPN.tv

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

We attend the Brunello di Montalcino Preview Luncheon for the 2004 vintage at the Villard Mansion of the New York Palace Hotel. Chef James Staiano shows us how each dish for the meal is prepared.

A production of The Culinary Media Network. www.culinarymedianetwork.com

I speak with Stephanie Ravenscraft from The Full Time Mom Podcast, and GSPN.tv community members Alison Lukan, Kim Fenolio and Andrea Zuniga about our childhood food memories.

www.fulltimemompodcast.com
www.300sixtyfive.blogspot.com
www.kimfenolio.com
www.geekischic.org

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

This âLIVING. BREATHING. SUCCEEDING.â Podcast/Vodcast series is the 9th in a series of 12 made possible through and unrestricted educational grant from Genentech to The Boomer Esiason Foundation.

Chef Mark’s Indonesian Adventure continues in JogJakarta, in Central Java, discovering the ancient temples of the great religions of Indonesia. The Prambanan Hindu Temple, the Borobudur Buddhist Temple, and the Sultan’s Palace, along with some GREAT street foods.

A production of The Culinary Media Network. www.culinarymedianetwork.com

Former TV star (The Andy Griffith Show, Happy Days) and Academy Award winning director Ron Howard discusses his marvelous career; Splash, Cocoon, Apollo Thirteen, A Beautiful Mind, Arrested Development, Da Vinci Code, his latest Frost/Nixon, and next Angels & Demons. (Powered by Sony.)

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We go back to our roots around here, as I bring you a Kitchen Cast binaural recording of 2 winter recipes, Oven Roasted Winter Vegetables and Lamb and Orange Stew.

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Revvell Revati, a natural health practitioner, and host of Rawkin Radio and Let’s Talk Raw, joins me for a talk about the Raw Food Diet, and its claims of being the most healthy way to eat.

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Chris Perrin from www.blogwelldone.com joins me for a discussion of taste sensitivity and developing one’s palate to identify specific tastes. Can you really develop a remarkable palate?

Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

One of my favorite fruits of winter is the blood orange. Native to Sicily and Spain, the blood orange is unique among citrus fruits for its intense deep red coloring, in some cases as deep and dark as blood. Like other citrus fruits, the blood orange is high in vitamin C. But what makes it unique is its high concentration of anthocyanin, an antioxidant which is believed to reduce the risks associated with many ailments, including age-related illnesses. Blood oranges diminish the risk of heart disease, some types of cancer and “bad” cholesterol build-up. They may also reduce the risk of cataracts, and aid in the body’s healing process. [wikipedia]

While in Sicily last Spring, I got to taste many fresh blood oranges in the markets of Palermo and in the countryside near the slopes of Mt. Etna, whose rich volcanic soil aids in the growing of the blood orange. There are three varieties of blood oranges, the Tarocco (a “half-blood” variety), the Moro, and the Sanguinello (both “full-blood” varieties). The Tarocco and Moro are native to Italy, while the Sanguinello originated in Spain. All three are grown and highly prized in Sicily.

So while I enjoyed the blood oranges of Sicily greatly, I didn’t expect to be able to enjoy the juice so readily here in the US. Well, recently, I received a package with samples of a new juice available here in the New York area from I.O. Italian Organics. I.O. is a blend of all 3 major varieties of blood orange, and it’s certified organic. Curious, I drank a bit (chilled, of course), and found it to be nearly as flavorful as the freshly pressed blood orange juice I sampled in Sicily. Sadly, it didn’t have quite the same punch of freshness that you’d get from a just-pressed orange, but it does have the sharp tartness and wonderful bitterness that hits the back of the throat.

So to really test this product, I decided to make a simple recipe, a blood orange granita. I love to have sorbets and granitas as an intermezzo between courses at a long dinner, or as a simple weeknight dessert. Cold desserts have to start with an intensely flavorful base, since the cold dampens the taste buds and makes it harder to taste the subtleties. So what better way to see just what kind of punch this juice would pack?

The recipe is quite simple:

Blood Orange Granita

3 cups blood orange juice

1/4 cup simple syrup:

(2 parts sugar to 1 part water, heated to boiling, then cooled)

splash of lemon juice (optional)

grind of black pepper (optional)

Mix the simple syrup into the juice until it tastes sweet enough to you. You want it to be too sweet to drink, but not so sweet that you won’t taste the distinctive tartness of the blood orange. You may not have to use all the simple syrup. If the juice is not very tart, you can add a splash of lemon juice, or a grind of black pepper to bring out the flavors.

Pour the mixture into a wide flat metal or glass dish. You want to have as much surface area as possible to help it to freeze quickly. Place flat in the freezer for a while, then scrape with a fork to break up the ice crystals and return to the freezer and repeat until the mixture is totally frozen and granular. I prefer to serve it very granular, with “chunks” of crystals. If you prefer, you can run it through a blender, then freeze again, if you want it to have more of a sorbet consistency.

I.O.’s juice did not disappoint. I found it to be very flavorful, very tart, and with a distinctive sharpness, that served as a perfect dessert for our New Year’s Day meal of Sausage and Mussels (see our recent video shot in Lunenburg, Nova Scotia with Chef Rick Ogilvie.) Try this yourself at home, but do try to get real blood orange juice, whether you find them fresh and juice them yourself, or from a quality bottled juice.

-Chef Mark